Some time ago, I experimented with making “thin” versions of Randy’s basic recipe. Along the way, I reduced the levels of several of the ingredients in that recipe, as I discussed at http://www.pizzamaking.com/forum/index.php/topic,1707.msg15793.html#msg15793
(Reply 2), at http://www.pizzamaking.com/forum/index.php/topic,1707.msg15953.html#msg15953
(Reply 8), and at http://www.pizzamaking.com/forum/index.php/topic,1707.msg20711.html#msg20711
(Reply 20). In my experiments, I was trying to put myself in PJ’s shoes and how they most likely were making their pizza dough. Based on what I now know about PJ's pizzas from the research I have done, I would say that I was on the right track.
In the latter two cases referenced above, you will see that I used only 0.40% IDY. I used a 48-hour fermentation period, but I am sure that with proper control of water temperatures along with the reduced amount of yeast I would have been able to go out to three or more days of cold fermentation. Papa John’s goes out even further. They deliver to their stores twice a week. To do this, they no doubt prepare their fresh dough balls in a controlled environment (for uniformity of results and other quality control reasons) and allow the dough to ferment for a specified time before delivery to their stores. Otherwise, the dough balls may be unusable because of insufficient rise in the dough. So, their dough balls perhaps have a life span of around five or six days and about three or four days in the stores. All this means using small amounts of yeast (even less than I used in my experiments), low temperatures, reduced hydration levels, and so on. In a home environment, you can use more yeast than PJ uses since your operating environment is different from theirs.
In the examples I referenced above, I used a thickness factor that is less than what Randy uses, but it is possible to use the 0.13 thickness factor and my set of baker’s percents in the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to get the quantities of ingredients needed to make a dough ball of around 20 ounces for a 14” pizza.
I think you will get a kick out of this PJ video showing the preparation of a PJ pizza:
. It’s my favorite “how to” PJ pizza-making video of the ones I have seen. You will note that the fellow making the pizza aggressively docks the dough (one side only) with a plastic dough docker. That is perhaps standard operating procedure but it may also be an indication that the dough is a fairly fresh dough without a lot of fermentation, or it could be a cold dough. Also, it looks like the dough is still quite elastic. Moreover, to toss and spin the dough the way shown in the video, the hydration of the dough can’t be very high. I would guess that it is around 57-58%. You will also note in the video that there are no scales around. PJ uses Spoodles for the sauce and color-coded cups for the cheese and toppings.